Author Topic: newbie wants to open a neapolitan pizzeria  (Read 10163 times)

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Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #40 on: December 22, 2013, 05:54:35 AM »
@txcraig1, we are planning about 30 seats...

@sirius, wir werden den 130er nehmen... find mich mal auf facebook dann können wir mal reden :-)



Offline schneich

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Pizza Box design....
« Reply #41 on: January 16, 2014, 06:58:07 AM »
here is a layout 4 the boxes...

@pizzanapoletana: if its ok i like to borrow your portafoglio image..  ;)


Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #42 on: January 16, 2014, 11:49:57 AM »
Boxes look great! Any pictures of what to expect on the inside?


Sorry, just looked back and saw the few pics that you posted. Only suggestion would be to make the cornicione smaller. That's just me. Best of luck!

John K
« Last Edit: January 16, 2014, 11:52:40 AM by Serpentelli »
I'm not wearing hockey pads!

Offline Gags

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Re: newbie wants to open a neapolitan pizzeria
« Reply #43 on: January 16, 2014, 01:07:08 PM »
Thanks for all the updates!
You said you'll try to seat 30.
The diagram looks like it seats 20 people?

Also curious about the oven lead time?

I ask about lead time, because I wonder, if you find the perfect location, do you grab it, knowing you won't be able to outfit the space for months (?)...

Thanks!

"I'd trade it all for just a little bit more"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #44 on: January 16, 2014, 05:18:28 PM »
updated design...

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #45 on: January 16, 2014, 05:20:03 PM »
we will have a bar in the front in the window... that should bring it close to 30 pax

Offline Gags

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Re: newbie wants to open a neapolitan pizzeria
« Reply #46 on: January 16, 2014, 05:49:41 PM »
Looking good!!
"I'd trade it all for just a little bit more"

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #47 on: January 23, 2014, 06:12:36 PM »
updated box.... 

we will be in napoli on monday to do OVEN BUSINESS :)
and hunt some great gragnano wine, as well as the best possible pelati... luckily a pallet from campania to cologne is only about 160€
so we can actually choose our poison...

cheers

t.

Offline theppgcowboy

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Re: newbie wants to open a neapolitan pizzeria
« Reply #48 on: January 27, 2014, 05:57:42 PM »
Ausgezeichnet!  Einfach wunderbar!

Offline Thorbeen

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Re: newbie wants to open a neapolitan pizzeria
« Reply #49 on: February 05, 2014, 05:12:37 PM »
Wow, hier klinke ich mich mal ein!


Offline Balilla-vero

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Re: newbie wants to open a neapolitan pizzeria
« Reply #50 on: March 06, 2014, 01:25:05 PM »

Hey, wie läufts mit deiner Pizzeria ?
LG Manuel 
Fatte 'na pizza c'a pummarola 'ncoppa
vedrai che il mondo poi ti sorriderà

Offline Totti

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Re: newbie wants to open a neapolitan pizzeria
« Reply #51 on: March 06, 2014, 08:29:43 PM »
I have been using my SF for a couple of months now, if you have any questions! Particularly with curing, grout seeping through tiles etc... Have done it all!

Don't go gas.. you will regret it unless it's a necessity. Just learn how to choke your fire overnight and keep a steady heat in your oven through the days you trade.

Offline JConk007

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Re: newbie wants to open a neapolitan pizzeria
« Reply #52 on: March 06, 2014, 09:06:18 PM »
? on the Stefano Does it heat up on the outside during full on 3-4 hour of baking temp ?
just curious?
J
I Love to Flirt with Fire! www.flirtingwithfirepizza.com

Offline Totti

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Re: newbie wants to open a neapolitan pizzeria
« Reply #53 on: March 06, 2014, 11:38:30 PM »
? on the Stefano Does it heat up on the outside during full on 3-4 hour of baking temp ?
just curious?
J

Of Baking temp? If you'd had it lit for 6+ hours with at least 2.5 hours at 4-500c the surface area on the back where the main fire was would be absolutely seething. Know this if you are space conscious, because you cannot have this oven non sheltered from rain. Our entire back garden had to be modified to fit it, and even then the walling behind the oven which is only about 10cm from the edges was at risk of the lacquer melting - luckily it was high temp stuff.

And, just so you know, the STEFANO FERRARA writing on the front will be gone on the first light :) Also the temperature probe will be cooked within 1-2 uses too. For a naples pizza company with this much pedigree, it's pretty laughable!
« Last Edit: March 06, 2014, 11:41:48 PM by Totti »

Offline TXCraig1

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Re: newbie wants to open a neapolitan pizzeria
« Reply #54 on: March 06, 2014, 11:42:38 PM »
Interesting, you can run mine all day and into the wee hours of the morning at 900F and then fire it up again in the morning and do it all again and still hold your hand against it anywhere. It will be hot, but it won't burn you.
Pizza is not bread.

Offline meatboy

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Re: newbie wants to open a neapolitan pizzeria
« Reply #55 on: March 08, 2014, 06:58:19 AM »
there is just 2 inch insulation...

Offline schneich

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Re: newbie wants to open a neapolitan pizzeria
« Reply #56 on: April 12, 2014, 12:18:19 PM »
https://www.facebook.com/photo.php?v=781833941827928&set=vb.607141045963886&type=2&theater


tadaaaa...   just bought the dough mixer, straight from the 50ties refurbished and painted.
in germany we call such a beast "hubkneter" because it mimics manual dough mixing movements...


t - 6 weeks and counting...



cheers...


t.

Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #57 on: May 03, 2014, 11:43:55 AM »
My son bought this pan pizza from Domino's last night. You must have the same graphic designer!
« Last Edit: May 03, 2014, 11:46:13 AM by Serpentelli »
I'm not wearing hockey pads!

Online dineomite

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Re: newbie wants to open a neapolitan pizzeria
« Reply #58 on: May 03, 2014, 02:55:30 PM »
That's crazy!!! ^^^

Offline Serpentelli

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Re: newbie wants to open a neapolitan pizzeria
« Reply #59 on: May 03, 2014, 10:55:57 PM »
I know, right?

Would love to know how that happened. Cannot believe it is coincidence.
.
I'm not wearing hockey pads!